The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1887-03-26

nerS; SpeClal FORKS Tor Snell-nSn are lalO
on the plate containing it, which is usu-
ally placed before the family sit down.
When soup is served, the plates and
tureen are set before the lady of the
house, either just before dinner is an
nounced, or as soon as she is seated.
The plates and dishes for the rest of the
dinner, with the exception of the des-
sert plates, are to be either in the plate
warmer, or in a large pan of hot water,
with plenty of dry towels at hand for
wiping them quickly when are needed.
Heating plates and dishes in the oven
is to be reprobated, because the intense
heat checks the glaze, thus darkening
the china by the grease which is ab-
sorbed through the fine cracks. The
dessert plates, cups and saucers, and
silver should be ready upon the side
board or side-table, so that no time
need be lost in hunting for them. Break
fast or tea plates answer for dessert
when there are not special ones.
Of late years the custom has so grown
of putting an extra small dish at each
place for bread and butter (where small
bu:ter-p plates are not used, } the stalks of
asparagus, the small bones from poultry,
outlets, etc., that fanciful little bone
plates are now sold at house-furnishing
stores. Any small plate or large shallow
saucer will serve this purpose; it should
be put on the table when it is laid. In
addition to this plate, the necessary sill
yer, the water tumbler, and possibly
cider and wine glasses, each cover or
place should have its napkin and thick
small slice of bread; either individual
salts are at each cover or several large
saltcellars with spoons are placed at
convenient intervals on the table. Of
late years the large central caster with
many bottles has been displaced by oil
and vinegar cruets in a double stand,
small fancy pepper-boxes, and sauces in
their original bottles, unless, indeed,
there is some special value or associa-
tion attached to the large caster.
Pretty colored dishes containing fow-
ers, fruit or nuts for dessert, olives,
pickles, or relishes, may be scattered
about the table, space being reserved at
the head and foot for the large dishes
of hot meat, etc., and for the smaller
vegetable dishes at the sides. Water is
sometimes poured from a large pitcher
by the servant, and sometimes placed
on the table; water bottles or carafes
are placed upon the table, with bowl
Of cracked ice and small ladle or large
spoon, SO that the water can be cooled
in the glasses, unless it has already been
cooled in the ice box. The laying of
the knife and fork side by side on a
plate is considered signal for its re-
moval. The crumbs can be removed
with large silver knife to a plate or
tray held under the edge of the table
the fish or pie knife will answer an
emergency-or brushed and scattered
with crumb brush. After the dinner
proper is cleared away, the dessert dishes
can be placed on the table, and the
large sweet, which in American families
ioig iic iig;sg;al!y s;. pie or pudding, placed be-
Tea OF coffee, with cups and saucers,
sugar and milk, being placed at her left,
the servant may 60 to the kitchen to
arrange for her own dinner, and the
subsequent clearing of the table. A few
words here about the art of waiting at
table: In the first place, see that every
dish likely to be needed is at hand
clean; if there is any scarcity have
things ready for washing them; think
beforehand what there is to be done,
and how to do it quietly and without
getting nervous; considerate mistress
will aid her help by suggestions, and
make the dining-room service as light
as possible where there is only one girl.
If matters are prudently managed in the
kitchen, the girl will have nothing to
worry about there after the dinner is
dished; by having the table set, and all
necessary hot dishes ready, she can part
ly fill each saucepan with water as she
dishes its contents, and place it where
the water will heat while the dinner is
in progress. A small lump of washing
soda in each utensil will make it easy to
wash. When there is any special sauce
or dish which requires to be kept hot
for while, the saucepan containing it
can be set in pan of hot water on the
stove, and there will be no danger of
burning. If during the preparation of
the dinner dishes have been washed and
restored to their places as far as possible,
the labor of the final clearing up will be
lightened. A handy girl will find in
Vulnerable ways of quickly doing the
work which will hang on the hands of
sloven. A servant who is equally capa-
BILE in kitchen and dining-room is
treasure to her mistress, and if her man.
ners are good she becomes invaluable.